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Pesto Ravioli with Chicken

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Submitted by gail roman

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
15 433.5
OUNCES ML/G CHICKEN TENDERS
cut up
¾ 177
CUP ML CHICKEN BROTH
9 260.1
OUNCES ML/G RAVIOLI
cheese filled *
3 3
SMALL SMALL ZUCCHINI
cut into 1/4 inch slices
1 1
LARGE LARGE SWEET RED BELL PEPPERS
thinly
¼ 59
CUP ML BASIL PESTO *
1 1
X X PARMESAN CHEESE
grated *

Directions

Heat oil in a 12 inch skillet over medium high heat.

Cook chicken in oil about 4 minutes, turning occasionally, until brown.

Remove chicken from skillet.

Add broth and ravioli to the same skillet.

Heat to boiling; reduce heat; cover and simmer about 4 minutes or until ravioli is tender.

Stir in zucchini, bell pepper and chicken.

Cook over emdium high heat about 3 minutes, stirring occassionally, until vegetables are crisp-tender and chicken is no longer pink in center.

Toss with pesto.

Sprinkle with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 175 23% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 143mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 54g
Vitamin A 30% Vitamin C 115%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 
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